BEEF STROGANOFF

I absolutely love this stuff.  I don’t make it very often because steak is so expensive now, but sometimes i have to splurge and do it sometimes!  

This is, I think, a very old Better Homes and Gardens recipe. And I mean in the 70s.  Not much good came from the 70s but this recipe is so tasty and good. A keeper.  

The recipe does pay if you prep it first. I prepare all recipes just to save time and get the recipe right the first time. Measure everything out and in order and then it makes everything so much easier.

I am not much of a beef eater but I love this Beef Stroganoff recipe.  It is creamy and delicious over buttered noodles.

BEEF STROGANOFF

INGREDIENTS:

1 Lb. Beef Sirloin Steak, cut into think strips

1 Tablespoon Flour

½ teaspoon Salt

2 Tablespoons Butter

1 3 oz. can Mushrooms, drained

½ Cup Chopped Onion

Cove Garlic

4 Tablespoons Butter

4 Tablespoons Flour

1 Tablespoon Tomato Paste

1 10 oz can of Beef Broth

1 Cup Sour Cream

⅓ Cup White Wine

Hot Buttered Noodles

DIRECTIONS:

1. Coat beef strips with a mixture of 1 Tablespoon flour and salt. In a skillet, brown the meat strips quickly in 2 Tablespoons Butter

2. Add mushrooms, onion, and garlic and cook till onion is done, about 3-4 minutes.

3. Remove the meat and mushrooms from the skillet.  Add 4 Tablespoons Butter to the pan drippings; blend in 4 Tablespoons Flour. Add Tomato Paste. Stir in Beef Broth.  Cook and stir this over medium heat till it thickens and is bubbly. 

4. Return the meat and mushrooms to the skillet. Stir in sour cream, and white wine; cook slowly till heated through. DO NOT BOIL! Serve over buttered noodles and enjoy!

NOTE:

I usually use Gallo Chablis or Blanc. They are cheap and work well for this dish.